奥地利皇家煎饼Kaiserschmarrn

Directions

这次选用了鸡肉、黄梨和红酱做馅料，经烘烤后，金黄酥脆的水饺皮、微微焦溶的水牛芝士，光看造型就很吸睛。

Step 1

将蛋黄和蛋白分开，备用。Separate egg yolk and whites.

Step 2

取一干净容器打发蛋白；将海盐和细砂糖分2次加入蛋白，打发至干性发泡，备用。Whisk egg whites until fluffy, and then add in sugar at two intervals, continue to whisk to peak, set aside.

Step 3

低筋面粉过筛后，加入牛奶与蛋黄混合均匀。Sift flour and mixes with milk and egg yolk.

Step 4

将打发蛋白分2-3次以切拌的方式，轻轻拌入粉料至均匀。Add peak egg white into flour mixture at 2-3 times until well mixed.

Step 5

取一平底锅，将无盐奶油融化后，倒入面糊，撒上葡萄干，煎至两面上色，用铲子切成块状，上碟，配以果酱享用。Melt butter at pan, pour In batter and sprinkle raisin on top, sear until both sides turns brown; dish out and serve with fruit jam.